Bring pot of salted water to boil. Add potatoes & cook until they are fork-tender. On a sheet pan, generously drizzle the FS-17 EVOO. Place potatoes on top leaving plenty of room between each potato. With a potato masher or glass, gently press down each potato until it slightly mashes, rotate the masher 90° & mash again. Brush the tops of each crushed potato generously with more of the oil. Sprinkle with sea salt, pepper & chopped rosemary, finishing off with the freshly grated parmesan cheese.

Bake in a 450° oven for 20-25 minutes until golden brown. Drizzle with a little of the traditional balsamic & serve.